Chicken Tenders w/ Bachans BBQ Sauce

Crispy, saucy, and straight-up addictive. Sourdough-breaded chicken tenders fried to golden perfection, then tossed in a slick of Bachan’s Japanese BBQ sauce.

Prep List

Chicken Tenders

• 1 lb x Chicken Breast, sliced into strips

• 1/4 cup x All-Purpose Flour

• 1-2 x Eggs, whisked (adjust based on size)

• 1-2 slices x Sourdough Bread (or 1/2 cup breadcrumbs), blitzed to fine crumbs

• 1 cup x Avocado Oil (for frying)

• Flaky Salt x to finish

• Kosher Salt x to taste

Japanese BBQ Sauce

• 3 tbsp x Bachan’s Japanese BBQ Sauce

Recipe

Breading Station

1. Set up your breading station with four shallow bowls:

   • Bowl 1: Chicken strips

   • Bowl 2: All-purpose flour

   • Bowl 3: Whisked eggs

   • Bowl 4: Sourdough breadcrumbs

2. Working one piece at a time, dredge each chicken strip in flour, shaking off excess.

3. Dip in egg, letting excess drip off.

4. Coat in breadcrumbs, pressing gently to adhere.

5. Transfer to a baking sheet and repeat with remaining strips.

Frying the Chicken

1. In a cast iron skillet, heat avocado oil to 350-375°F.

2. Fry chicken tenders in batches, turning occasionally, until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side.

3. Remove and drain on a paper towel-lined plate.

4. Immediately sprinkle with flaky salt.

Toss in Japanese BBQ Sauce

1. In a mixing bowl, add fried chicken and 3 tbsp Bachan’s Japanese BBQ Sauce.

2. Toss to coat evenly.

3. Serve immediately.